The Ultimate Tuna Melt

Next in The Ultimate Toasty Series is the tuna melt. I’m a big fan of tuna – in a jacket potato, with pasta, on pizza, and of course, in a sandwich; and how do you make a tasty tuna butty even better? Add gorgeous mozzarella cheese, tangy red onion, aromatic herbs and heat it all up so you get all the textures too – the crunchy toast, smooth tuna and stringy cheese. Yum!

You can, of course, use a toasty maker, griddle or pan to make this recipe, like in my previous Ultimate Toasty posts. But, if you have a limited kitchen with just a toaster (like in many workplaces), then fear not, just make the butty at home and wrap it up, then use a toasty bag in the toaster to grill it like I have below. Sorted.

Ingredients

2 slices of bread

1 tin of tuna, drained

2 tablespoons of mayonnaise

1 teaspoon of lemon juice

A good pinch of black pepper

A good pinch of paprika

15-20g of red onion, finely diced

A pinch of basil

A pinch of oregano

25g mozzarella

Method

Put the tuna, mayo, lemon juice, pepper and paprika into a dish and mix well.

Add the red onion and mix well.

Spread half of this mixture onto one slice of bread. Wrap the rest up and put it in the fridge for another day.

Tear up the mozzarella and spread it evenly over the tuna mix.

Sprinkle the basil and oregano over the mozzarella and place the other slice of bread on top.

Place whole sandwich into a toasty bag and place in the toaster.

Toast for 2 or 3 mins. When it pops, turn it round and toast it again. This will ensure an even colour, just watch it doesn’t burn.

Slide the toasty out of the bag and serve with a fresh leaf salad. The toasty bag can be washed and used again.